MBAE, K. M.; NDWIGA, M. K.; KIRUKI, F. G. . Microbiological quality of kachumbari, a raw vegetable salad popularly served alongside roast meat in Kenya. African Journal of Science, Technology and Social Sciences, [S. l.], v. 1, n. 1, 2022. DOI: 10.58506/ajstss.v1i1.33. Disponível em: http://41.89.229.52/index.php/AJSTSS/article/view/33. Acesso em: 22 nov. 2024.